Chicken Korma - Lighter

Vickie Parks


The classic Chicken Korma gets a make-over and emerges a low-fat version but with the same great taste for which the original dish is so well known. The calories are reduced by using yogurt in place of the heavy cream, making it the perfect dish for those who want their curry but don't want to skimp on flavor.


★★★★★ 1 vote

20 Min
25 Min



  • 1 tsp
    cumin seeds
  • 1 tsp
    coriander seeds
  • 1 1/2 tsp
    tomato paste
  • 1 tsp
    ground ginger
  • 1 clove
  • 1/2 tsp
    garam masala
  • 1 1/2 tsp
    canola oil
  • 1 to 2
    green chilies
  • 1 1/2 Tbsp
    unsweetened shredded coconut
  • 1 1/2 tsp
    ground cashews
  • 2 sprig(s)
    fresh cilantro
  • ·
    salt, to taste

  • 1 medium
    onion, chopped
  • 2 clove
    garlic, chopped
  • 1/2-inch
    fresh ginger, roughly chopped
  • 3 Tbsp
  • ·
    korma paste - see step #1 for recipe, otherwise use about 4 tbsp commercial korma paste)
  • 4
    skinless boneless chicken breasts, cut into bite-size pieses
  • 6 Tbsp
    almonds, finely chopped (plus extra, for garnish)
  • 2 Tbsp
    sultanas (or golden raisins)
  • 1 1/4 cups
    low-sodium chicken stock
  • 1/4 tsp
    golden caster sugar (or super fine sugar)
  • 1 cup
    plain greek yogurt
  • 1/4 cup
    fresh coriander, chopped

  • 6 cups
    cooked brown rice or steamed basmati rice

How to Make Chicken Korma - Lighter


  1. Korma Paste:
    Heat a skillet over medium heat. Add cumin seeds and coriander seeds, and heat until fragrant, stirring occasionally to avoid burning. Remove from heat, let cool a bit, then grind to a fine powder. Place cumin/coriander powder in a food processor, add tomato paste, ginger and garlic, and process to a paste. Add remaining Korma Paste ingredients, and process until it forms a smooth paste. Season with salt. Set Korma Paste aside.
  2. Chicken Korma:
    Put onion, garlic and ginger in a food processor, and process to a paste. Transfer paste to a large skillet, stir in water, and cook for 5 minutes. Add the Korma Paste, and cook another 2 minutes or until fragrant.
  3. Stir the chicken into the pan sauce. Add the 6 Tbsp ground almonds, sultanas (or raisins), stock and sugar, and stir well. Cover skillet, and let simmer 10 to 15 minutes or until the chicken is thoroughly cooked. Remove the lid, and cook 5 minutes longer.
  4. Remove skillet from the stove, stir in the yogurt. Sprinkle the fresh coriander and extra chopped almonds on top, and serve immediately with brown rice or steamed basmati rice on the side.

Printable Recipe Card

About Chicken Korma - Lighter

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian
Dietary Needs: Low Fat Low Sodium
Hashtag: #india

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